Methi Matar Malai Recipe | yummyfoodrecipes.in By, 2017-04-22 Methi Matar Malai Recipe | yummyfoodrecipes.in Discover the taste of Methi Matar Malai. This recipe is a simple, quick and easy recipe. It is healthy and nutritious and perfect for any occasion. Prep Time: 20min Cook time: 10min Ingredients: 2 cupschopped fenugreek (methi) leaves,3/4 cupboiled green peas,Saltto taste,3 tbspoil+,1/2 tspcumin seeds (jeera),1/2 cupfinely chopped onions,1/2 cupfresh tomato pulp,1 1/4 cupsmilk,a pinch ofsugar,2 tbspfresh cream, To Be Ground Into A Smooth Paste (using Little Water) 1/4 cuproughly chopped onions,4green chilies, roughly chopped,25ginger (adrak),3garlic (lehsun) cloves,10-12broken cashew nuts (kaju),2 tsppoppy seeds (khus-khus), For The Dry Masala Powder (to Be Lightly Roasted and Powdered) 25cinnamon (dalchini),4cloves (laung / lavang),2cardamoms,4black peppercorns (kalimirch),1 tspcumin seeds (jeera), Instructions: Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep it aside for 15 minutes and squeeze out the water from the leaves. Blend onions, green chilies, ginger, garlic, cashew nuts, poppy seeds into a smooth paste. Heat 2 tbsp of oil in a kadhai and add the cumin seeds and when the seeds crackle, add the fenugreek leaves and saute on a medium flame for 2 to 3 minutes and remove the fenugreek leaves and keep it aside. Add 1 tbsp of oil in a kadhai, add the onions and saute on a medium flame for 1 to 2 minutes or till they turn translucent. Add the prepared paste and saute on a medium flame for 1 to 2 minute and stir occasionally. Add tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes. Add the green peas, sauteed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water. Cook on a medium flame for 2 minutes and stir occasionally. Serve hot. Also, Read Quick and Easy Aloo Matar Recipe By Meghna Nath
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Methi Matar Malai Recipe

Methi Matar Malai Recipe

Methi Matar Malai tastes mildly sweet and has white gravy instead of red gravy. Methi and Matar are a super hit combination as their flavors complement each other well. It can be enjoyed with butter Kulcha or paratha. Let’s follow this recipe.

Ingredients

  • 2 cupschopped fenugreek (methi) leaves
  • 3/4 cupboiled green peas
  • Saltto taste
  • 3 tbspoil+
  • 1/2 tspcumin seeds (jeera)
  • 1/2 cupfinely chopped onions
  • 1/2 cupfresh tomato pulp
  • 1 1/4 cupsmilk
  • a pinch ofsugar
  • 2 tbspfresh cream

To Be Ground Into A Smooth Paste (using Little Water)

  • 1/4 cuproughly chopped onions
  • 4green chilies, roughly chopped
  • 25ginger (adrak)
  • 3garlic (lehsun) cloves
  • 10-12broken cashew nuts (kaju)
  • 2 tsppoppy seeds (khus-khus)

For The Dry Masala Powder (to Be Lightly Roasted and Powdered)

  • 25cinnamon (dalchini)
  • 4cloves (laung / lavang)
  • 2cardamoms
  • 4black peppercorns (kalimirch)
  • 1 tspcumin seeds (jeera)

Directions

  • Wash the fenugreek leaves, sprinkle ½ tsp of salt and keep it aside for 15 minutes and squeeze out the water from the leaves.
  • Blend onions, green chilies, ginger, garlic, cashew nuts, poppy seeds into a smooth paste.
  • Heat 2 tbsp of oil in a kadhai and add the cumin seeds and when the seeds crackle, add the fenugreek leaves and saute on a medium flame for 2 to 3 minutes and remove the fenugreek leaves and keep it aside.
  • Add 1 tbsp of oil in a kadhai, add the onions and saute on a medium flame for 1 to 2 minutes or till they turn translucent.
  • Add the prepared paste and saute on a medium flame for 1 to 2 minute and stir occasionally.
  • Add tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes.
  • Add the green peas, sauteed fenugreek, milk, sugar, salt, fresh cream and approx. 2 tbsp of water.
  • Cook on a medium flame for 2 minutes and stir occasionally.
  • Serve hot.

Also, Read Quick and Easy Aloo Matar Recipe

By Meghna Nath

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